Chicken Scarpariello


Chicken Scarpariello

Prep Time: 10 Mins Cooking Time: 18 Mins Total Time: 28 Mins


  • 1 1/2 pounds boneless, skinless chicken breast
  • Salt and pepper
  • 1 teaspoon poultry seasoning
  • 2 tablespoons extra-virgin olive oil, 2 turns of the pan
  • 2 red bell peppers, seeded and cut into 1-inch pieces
  • 3 hot cherry peppers, drained and chopped
  • 4 cloves garlic, chopped or thinly sliced
  • 1/2 cup dry white wine
  • 1/2 cup chicken stock or broth
  • 1/4 cup chopped Italian flat-leaf parsley, a couple of handfuls
  • 2 tablespoons juice from hot pepper jar
  • Orzo with Parsley and Lemon Zest, recipe follows


  1. Heat a large, heavy skillet over medium high heat. 
  2. Cut chicken into large chunks and season with salt and pepper and poultry seasoning. 
  3. Add 1 tablespoon extra-virgin oil to the hot pan, 1 turn in a slow stream. Set chicken into pan and do not turn for 2 or 3 minutes or you will tear the meat. 
  4. Brown chicken 3 minutes on each side and then remove all of the chicken to a warm plate. 
  5. Add bell peppers, hot peppers and garlic to the pan. Saute the peppers and garlic for 5 minutes, tossing and turning them frequently. 
  6. Add wine to the pan and reduce 1 minute. Scrape up the pan drippings. 
  7. Add the chicken stock and bring it up to a bubble. Set the chicken back into the pan. Toss the parsley with the chicken and peppers and cook the chicken through, 2 or 3 minutes. 
  8. Scatter a little hot pepper juice over the pan and serve the Scarpariello over a bed of lemon orzo. WOW!